“Molina is a Spanish/Italian surname that refers to a person who lives, works, or manages the grain mill for the community,” said Shoberg. “Molina (the restaurant) is dedicated to continuing in the tradition of Alan Scott, who believed his ovens brought communities together.”

So, without further ado, here is the debut menu (click here). But don’t expect it to last too long in this exact form, since Shoberg says he will be switching things up frequently, based on the changing farmers’ markets and all that. He also plans to offer more artisan meats, such as rabbit and quail.

And though the space is small, at about 55 seats, the new digs are fancier than the former Flatbread space – think country cottage with a Nordic accent (Shoberg is Norwegian-Finnish).